Today we put together the menu for our "Oktoberfest in August" on Friday the 31st. Most people don't seem to know the the Germans' actually celebrate it in September so we'll be a day early this year.
We also scheduled a North African Tasting Dinner featuring wines from the Mediterranean region to match each dish. This will be on September 21st instead of our usual last Friday in the month since we will be closed that week to have water damage in the bathroom and the alcove outside it repaired. We are hoping the contractors succeed in their one week estimate to complete the job.
Finally, we will be posting for those who like us on Facebook only a special event on the exact date of our Lucky 11th Anniversary- which is Saturday September 8th. Join us for complimentary wine and appetizers. That day we will not only have something special for those folks but we will be drawing a Facebook only gift certificate for Cooking Classes, as well as a drawing for all guests who are submitted in the drawing for a Complete Dinner for 2 minus gratuity.
With all that- Be well and Dine well.
"To Dine well is to Live well."-unknown. "Never doubt that the arts of food and conversation go hand in hand." "Chefs need a sense of humor. After all, what other art form, when done perfectly, is guaranteed to turn to shit after 24 hours."-Chef Shevek
Thursday, August 16, 2012
Thursday, August 9, 2012
New Menu and Other Musings
Friday 8/10 is the beginning of a new menu. I've added 7 new items as well as brought back summer favorites. It takes us about five days to get the new menu in place- between prep and computer work. Its a process, but we have it down to a science as long as I don't make too many last minute changes. This cycle it was three minor ones, two of which was only an elaborated description for the menu. The last was a change in a cheese which means a scramble to change the prep only slightly.
Business has begun to pick back up again- between the national news scaring people about NM's biggest fire ever by Silver City- when it was the next county over- and the normal drop of spending the summer before a presidential election and the temporary loss of local business as 3 new places opened or were under new ownership and everyone had to check them out. The recession is far from over in Silver City. Historically they linger much longer in small towns and at 11,000 pop. we ARE small, though not tiny. We are also 45 minutes to an hour of of Interstate 10 which makes us a distinctive destination. Personally I'm very tired of it and being broke due to lack of business. We are surviving, but at 58 I no longer want to be just getting by- I'd like to be making it and this depression/recession is keeping that from happening. Next week I will share my plans here on how we are going to try to change that. It's very big news and I know we can make it happen. So until then- be well and dine well.
Business has begun to pick back up again- between the national news scaring people about NM's biggest fire ever by Silver City- when it was the next county over- and the normal drop of spending the summer before a presidential election and the temporary loss of local business as 3 new places opened or were under new ownership and everyone had to check them out. The recession is far from over in Silver City. Historically they linger much longer in small towns and at 11,000 pop. we ARE small, though not tiny. We are also 45 minutes to an hour of of Interstate 10 which makes us a distinctive destination. Personally I'm very tired of it and being broke due to lack of business. We are surviving, but at 58 I no longer want to be just getting by- I'd like to be making it and this depression/recession is keeping that from happening. Next week I will share my plans here on how we are going to try to change that. It's very big news and I know we can make it happen. So until then- be well and dine well.
Saturday, August 4, 2012
A Common Complaint
The most common complaint those of us in the restaurant business have is simple- guests who have a reservation, don't show and don't call to let you know. Last night's no show was hostile when called if they planned on arriving. Yes, it's one reason why we get a phone number.
Several businesses work on appointments/reservations. A hairdresser who has a client who doesn't show might not be able to fill that time slot and losses financially. A restaurant is the same. And unlike your doctor or dentist who will charge you or your insurance for a no show restaurants, hairdressers, massage therapists and many others have just got to hope that someone last minute calls or shows up to fill the gap.
PLEASE- if you are not going to make it, call and cancel as soon as you know. We all thank you for doing so. Be well and dine well.
Several businesses work on appointments/reservations. A hairdresser who has a client who doesn't show might not be able to fill that time slot and losses financially. A restaurant is the same. And unlike your doctor or dentist who will charge you or your insurance for a no show restaurants, hairdressers, massage therapists and many others have just got to hope that someone last minute calls or shows up to fill the gap.
PLEASE- if you are not going to make it, call and cancel as soon as you know. We all thank you for doing so. Be well and dine well.
Saturday, July 28, 2012
Life Has Changes
After a my laptop and best computer died in June I was stuck with my desktop- an old Pentium 90 that had been rebuilt 4 times. It was ssssllooooooowww! And frustrating. And made doing anything nearly impossible. For less than 24 hours, I now have a state of the art laptop that is a joy to use. So a new look on the blog and a (hopefully) a new commitment to keep to post. Life often gets in the way of blogging, but at least now it won't be a chore to do so.
Last night we had a wine tasting dinner- A Taste of Italy. it was well attended for this time of year and was our best Friday night dinner in the last month. The fires in the state- especially the one more than 45 miles away from us, but that the national media kept saying was near Silver City- has kept tourists away from our town. 50% of our business comes from tourism so we, like every other restaurant in town, have been off for our summer figures. Its been picking back up but hasn't gotten back to normal levels. The problems of living in a small town- population 11,000- includes the fact that the locals leave during the hotter months, though we are cooler and greener than Tucson, El Paso, Phoenix and other southwestern cities in our area that we draw a large percentage of our out-of-town guests from. So if tourism is down because of perceived smoke in the air and the locals are on vacation business slows.
Then there is the Presidential Election. Every 4 years in the summer retail/restaurant business slows down and doesn't recover again until a few weeks after the election- around Thanksgiving. Studies show that people slow spending due to the "uncertainty's" as to who will be the next president. This cycle has, unfortunately, never failed to materialize. In a small town one feels it stronger.
We will survive this as we survived 9/11 being our fourth day open, the lack of spending as we entered each of the wars, the loss folks felt after the Enron/World Comm debacle and every other circumstance of economic downturn thrown in our path. But it will be nice when the recession/depression ends and people start spending again after the election.
On a more fun note, we are adding Rauchbier to our menu- a traditional Bavarian style that almost was lost. the hops are smoked over beech wood, which gives the lager an almost smoked meat taste that goes well with sausage and barbecue- both of which will be on our August/September menu.
Be well and dine well.
Last night we had a wine tasting dinner- A Taste of Italy. it was well attended for this time of year and was our best Friday night dinner in the last month. The fires in the state- especially the one more than 45 miles away from us, but that the national media kept saying was near Silver City- has kept tourists away from our town. 50% of our business comes from tourism so we, like every other restaurant in town, have been off for our summer figures. Its been picking back up but hasn't gotten back to normal levels. The problems of living in a small town- population 11,000- includes the fact that the locals leave during the hotter months, though we are cooler and greener than Tucson, El Paso, Phoenix and other southwestern cities in our area that we draw a large percentage of our out-of-town guests from. So if tourism is down because of perceived smoke in the air and the locals are on vacation business slows.
Then there is the Presidential Election. Every 4 years in the summer retail/restaurant business slows down and doesn't recover again until a few weeks after the election- around Thanksgiving. Studies show that people slow spending due to the "uncertainty's" as to who will be the next president. This cycle has, unfortunately, never failed to materialize. In a small town one feels it stronger.
We will survive this as we survived 9/11 being our fourth day open, the lack of spending as we entered each of the wars, the loss folks felt after the Enron/World Comm debacle and every other circumstance of economic downturn thrown in our path. But it will be nice when the recession/depression ends and people start spending again after the election.
On a more fun note, we are adding Rauchbier to our menu- a traditional Bavarian style that almost was lost. the hops are smoked over beech wood, which gives the lager an almost smoked meat taste that goes well with sausage and barbecue- both of which will be on our August/September menu.
Be well and dine well.
Thursday, July 26, 2012
Recipe: Moroccan Date & Orange Salad
I promised a guest I would post this recipe, but the marriage and several other things have happened since then. Sorry, but here it finally is. There are several steps to this recipe which makes it very moderately difficult, though not one step is particularly hard. Mildly sweet and tart with the notes of toasted almonds and orange water makes this salad a cooling and refreshing summer treat. My take on a classic, this recipe can also be eaten as dessert due to its natural sweetness. Orange water can be found in specialty and gourmet food shops. Try it over ice cream, in custards and in baklava.
2 cans (15 oz) mandarin oranges in light syrup, drained
2 each carrots, peeled and julienned or large grated
1/2 cup almonds, slivered and toasted
10 large dates, pitted and sliced
2 Tbs fresh lemon juice
1/2 Tbs orange water
1/2 rounded tsp sugar
1/4 tsp salt
6 ounces mixed salad greens or spring mix
As needed fresh lemon zest
Mix the lemon juice, orange water, sugar and salt in a bowl.
Add all the other ingredients EXCEPT the greens and zest. Gently stir and marinate for at least 2 hours.
Serve over the greens and garnish with the lemon zest
Yield is 4 to 6 portions.
Preparation time is about 20 mints plus the marinating time of 2 hours.
To toast the almonds bake in a pre-heated oven at 375 degrees F for approximately 8 minutes.
Buying pitted dates makes life easier. If the large dates are unavailable just slice more.
2 cans (15 oz) mandarin oranges in light syrup, drained
2 each carrots, peeled and julienned or large grated
1/2 cup almonds, slivered and toasted
10 large dates, pitted and sliced
2 Tbs fresh lemon juice
1/2 Tbs orange water
1/2 rounded tsp sugar
1/4 tsp salt
6 ounces mixed salad greens or spring mix
As needed fresh lemon zest
Mix the lemon juice, orange water, sugar and salt in a bowl.
Add all the other ingredients EXCEPT the greens and zest. Gently stir and marinate for at least 2 hours.
Serve over the greens and garnish with the lemon zest
Yield is 4 to 6 portions.
Preparation time is about 20 mints plus the marinating time of 2 hours.
To toast the almonds bake in a pre-heated oven at 375 degrees F for approximately 8 minutes.
Buying pitted dates makes life easier. If the large dates are unavailable just slice more.
Amberwind & I Got Married & Other News
On June 5th, 2012 at about 3;30 Pm East Coast Time at the Staten Island Borough Hall in NYC with my parents as witnesses, Amberwind and I got married on our 20th Anniversary! we finished our cross country trip as broke as any 2 newly weds could be, so we had the full experience.
Since we got back business has been slow for this time of year- the national news stories on the fire in the area scared off the tourists! Its been over for a while and was actually 46 miles or more from Silver City but the news made it sound like it was next door- since we are the nearest town of any significant size or reputation.
I've also not posted since I have taken on a major project in an attempt to guarantee the future viability of the restaurant- more on this as it gets closer. Until then, be well and dine well!
Since we got back business has been slow for this time of year- the national news stories on the fire in the area scared off the tourists! Its been over for a while and was actually 46 miles or more from Silver City but the news made it sound like it was next door- since we are the nearest town of any significant size or reputation.
I've also not posted since I have taken on a major project in an attempt to guarantee the future viability of the restaurant- more on this as it gets closer. Until then, be well and dine well!
Sunday, April 1, 2012
New News
We had a fun and reasonably attended Beer Tasting dinner on Friday night. This was only our second Beer Tasting Dinner ever and unlike the first was not themed. The first one was well attended and had a Halloween theme in food and beer. Next one will be themed. Though our next Tasting Dinner will be in June and will be an as of yet undecided Wine tasting dinner- cuisine choice to follow.
Starting on Friday April 6th we will be introducing a new menu. From now on we will be on a 6 times a year menu cycle instead of 4. Also, we will be changing all our meats and poultry to a slightly more expensive but healthier alternatives. For the first time all our chicken shall be humanely and sustainably raised, cage free, antibiotic and hormone free. I found a source that is affordable, since most are not. Our beef will be all grass fed/grass finished for the same reason. The veal will not only be milk fed but the mother is grass fed and on an organic farm! Finely, we will be serving pork that is sustainably and humanely raised, antibiotic and hormone free- all from Heirloom Berkshire Pigs, also known by the presently more popular Japanese name for the breed, Kurobuta. Our lamb will still be from Mountainaire, NM from Talus Wind Ranch which also only provides heirloom breeds that are raised healthily and properly. all our seafood will continue to be items that fit in with sustainable choices via the Monterey Bay Seafood Watch List.
Also, the new menus will be smaller- 31 vs 44 items per menu- and each item will have 2 suggested wine pairings and 1 suggested beer pairing. I will be introducing a new menu category- "Beans & Grains"- that will be mostly , but not exclusively, vegetarian. In fact, most items throughout the year shall be vegan. This is my response to "Meatless Mondays" now popular in some big city restaurants. We shall have increase one's ability to have meatless meals everyday without the slightest loss of flavor. One nice thing about Mediterranean cuisines is the abundance of rich tasting vegetarian dishes!
Other news is simple, Amberwind and I continue our planning for a NYC marriage on June 5th- our 20th anniversary.
Starting on Friday April 6th we will be introducing a new menu. From now on we will be on a 6 times a year menu cycle instead of 4. Also, we will be changing all our meats and poultry to a slightly more expensive but healthier alternatives. For the first time all our chicken shall be humanely and sustainably raised, cage free, antibiotic and hormone free. I found a source that is affordable, since most are not. Our beef will be all grass fed/grass finished for the same reason. The veal will not only be milk fed but the mother is grass fed and on an organic farm! Finely, we will be serving pork that is sustainably and humanely raised, antibiotic and hormone free- all from Heirloom Berkshire Pigs, also known by the presently more popular Japanese name for the breed, Kurobuta. Our lamb will still be from Mountainaire, NM from Talus Wind Ranch which also only provides heirloom breeds that are raised healthily and properly. all our seafood will continue to be items that fit in with sustainable choices via the Monterey Bay Seafood Watch List.
Also, the new menus will be smaller- 31 vs 44 items per menu- and each item will have 2 suggested wine pairings and 1 suggested beer pairing. I will be introducing a new menu category- "Beans & Grains"- that will be mostly , but not exclusively, vegetarian. In fact, most items throughout the year shall be vegan. This is my response to "Meatless Mondays" now popular in some big city restaurants. We shall have increase one's ability to have meatless meals everyday without the slightest loss of flavor. One nice thing about Mediterranean cuisines is the abundance of rich tasting vegetarian dishes!
Other news is simple, Amberwind and I continue our planning for a NYC marriage on June 5th- our 20th anniversary.
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